Julia Child’s Osso Buco (taste God’s Butter)

Ingredients

• 2 pieces Veal Hind Shanks (bone‑in, about 1.5‑2 lb each)
• to taste Salt (for seasoning the meat)
• to taste Black Pepper (freshly ground)
• 1/2 cup All-Purpose Flour (for dredging the shanks)
• 3 tablespoons Olive Oil (for browning meat and sautéing vegetables)
• 1/2 cup Carrots (cut into half‑moon shapes)
• 1/2 cup Onion (sliced thin)
• 3 pieces Ripe Tomatoes (blanched 10 s, peeled, chopped roughly)
• 1 piece Lemon (zest and thin julienne strips)
• 1 piece Orange (zest and thin strips)
• 1 tablespoon Fresh Basil (chiffonade (thin ribbons))
• 2 cloves Garlic Cloves (crushed)
• 1 cup White Dry Vermouth (for deglazing)
• 2 cups Veal Stock (prefer high‑quality veal stock)
• 1 cup Dry White Wine (adds depth to the braise)

Instructions

1. Prepare Vegetables and Aromatics

   Blanch tomatoes in boiling water for 10 seconds, peel, remove stems, squeeze out seeds and chop roughly. Cut carrots into half‑moon shapes, slice onion, zest and julienne lemon and orange, chiffonade basil, and crush garlic.

   Time: PT10M

2. Season and Dredge Veal Shanks

   Pat shanks dry, season both sides with salt and pepper, then dredge lightly in flour, shaking off excess.

   Time: PT5M

3. Brown the Veal

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat until shimmering. Add shanks, being careful not to crowd the pot, and brown each side 3‑4 minutes until deep golden.

   Time: PT7M

4. Sauté Vegetables

   Remove shanks temporarily. Add remaining 1 Tbsp oil to the pot, then add sliced onion and carrots. Cook, stirring occasionally, until softened, about 5‑6 minutes.

   Time: PT6M

5. Deglaze with Vermouth

   Add crushed garlic and sauté 30 seconds. Pour in 1 cup white dry vermouth, stirring with a wooden spoon to scrape up all browned bits (fond).

   Time: PT2M

6. Combine Braising Liquid

   Return the veal shanks to the pot. Add veal stock and white wine until the liquid reaches about halfway up the meat. Stir in chopped tomatoes, lemon and orange zest/strips, and basil. Bring to a gentle simmer.

   Time: PT5M

7. Oven Braise

   Cover the pot with a tight‑fitting lid and place in a pre‑heated oven at 325°F. Braise for 1 hour 15 minutes, checking once halfway to ensure a steady simmer.

   Time: PT1H15M

   Temperature: 325°F

8. Skim and Remove Shanks

   Carefully lift the shanks onto a serving platter. Skim any fat or surface scum from the sauce with a spoon.

   Time: PT5M

9. Reduce the Sauce

   Return the pot to the stovetop over medium heat. Reduce the sauce until it thickens to about 2 cups, roughly 15 minutes.

   Time: PT15M

10. Finish and Re‑heat

    Return the shanks to the reduced sauce, heat gently for 5 minutes to meld flavors.

    Time: PT5M

11. Plate and Serve

    Serve each shank with a generous spoonful of sauce. Optionally garnish with extra lemon zest or a drizzle of olive oil. Use a spoon to scoop marrow from the bone – the “god’s butter”.

    Time: PT5M

Nutrition Facts

Calories

3000

Protein

272 g

Carbohydrates

50 g

Fat

100 g

Fiber

5 g

Ingredient Substitutions

• Instead of Veal Hind Shanks: Beef shank
• Instead of All-Purpose Flour: Cornstarch
• Instead of Olive Oil: Vegetable oil
• Instead of Carrots: Parsnip
• Instead of Onion: Shallot
• Instead of Ripe Tomatoes: Canned crushed tomatoes
• Instead of Lemon: Lime
• Instead of Orange: Tangerine
• Instead of Fresh Basil: Dried basil (1 tsp)
• Instead of Garlic Cloves: Garlic powder (1/4 tsp)
• Instead of White Dry Vermouth: Dry white wine
• Instead of Veal Stock: Beef broth
• Instead of Dry White Wine: More vermouth

Equipment Needed

• Dutch Oven or Heavy Oven‑Safe Pot
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Measuring Cups and Spoons
• Microplane Zester
• Tongs
• Oven
• Ladle (optional)

Critical Steps — Do Not Skip

• Browning the veal shanks to develop fond
• Deglazing with vermouth to capture flavor
• Oven braising at 325°F for proper tenderness
• Reducing the sauce to concentrate flavor

Chef Tips from the Video

• Pat the shanks completely dry before seasoning – this promotes a better crust.
• Use a wooden spoon for deglazing; it won’t scratch the pot and helps lift fond.
• For extra brightness, finish with a drizzle of fresh lemon juice just before serving.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for 3‑4 days.

Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Thaw overnight before reheating.

Room temperature: Not recommended; the dish contains perishable meat and stock.

Make-Ahead Tips

• The braised shanks can be made a day ahead; refrigerate the sauce and reheat gently before serving.
• Remove the marrow before storing if you prefer a smoother sauce.

Frequently Asked Questions